I am a huge fan of Joanne Chang, and I love her Flour Cookbook. It’s probably my desert island cookbook, because every recipe is incredibly delicious and relatively easy to make. I was a huge fan of her bakery in Boston, and I go back every time I’m in town.
When I saw she had a cookie recipe in Food & Wine, I had to try it out. I made a few adjustments because I’m trying not to use white flour these days and I didn’t have almonds, but her original recipe is here if you want to try the original first. These are chunkier, more cake-like cookies filled with all sorts of good things. I love her cookie recipes, and these were a nice addition.
Chunky White Chocolate, Hazelnut, Cranberry Cookies
2 cups whole wheat flour
2/3 cup almond flour
1 cup chopped toasted hazelnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 1/4 cup dried cranberries
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
2 whole eggs and 2 egg yolks
1 teaspoon vanilla extract
Whisk together the flour, almond flour, baking soda, salt, chocolate, cranberries, and hazelnuts. Meanwhile, in a mixer, beat together the butter and the two sugars until pale yellow and fluffy. Add the eggs and vanilla and beat together for a minute. Slowly add the dry ingredients and stir together until just combined. Cover with plastic wrap and refrigerate for at least a couple hours or overnight if you can.
Scoop into quarter-cup sized rounds and place at least 2 inches apart on a silpat-lined baking sheet. Press each cookie down a little to flatten them a bit. Bake at 350 degrees for about 15 minutes, or until golden around the edges. Let the cookies cool before removing.
